Entree: Mexico – Jalisco – Pozole Rojo (Red hominy and pork stew flavored with dried chiles)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 55 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, cut into 1–2 in (2.5–5 cm) chunks
- 10 cups (2.4 L) water, plus more for soaking chiles
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 large white onion, halved (about 8 oz / 225 g)
- 6 garlic cloves (about 1.5 oz / 45 g)
- 3 bay leaves
- 3 cups (720 g) canned hominy, drained and rinsed, or 3 15 oz (425 g) cans drained (approx. 45 oz / 1,275 g total)
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 3 cloves garlic for the chile purée (about 0.8 oz / 25 g)
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2 g) ground cumin
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- Garnishes: 2 cups (150 g) shredded green cabbage; 6 radishes, thinly sliced; 1 small white onion, finely chopped (about 4 oz / 115 g); 6 lime wedges; 1/2 cup (15 g) chopped fresh oregano or cilantro; tostadas or warm corn tortillas

Instructions

1. Rinse the pork and place it in a large heavy pot. Add 10 cups (2.4 L) water, the halved onion, 6 garlic cloves, bay leaves, and 2 tsp (10 g) salt. Bring to a simmer over medium-high heat, skim any foam, then reduce heat to low and simmer gently, covered, until pork is very tender, about 1.5–2 hours.
2. While the pork cooks, remove stems and seeds from the dried chiles. Place chiles in a bowl and cover with very hot water; soak 15–20 minutes until softened. Drain.
3. In a blender, combine the soaked chiles, 3 garlic cloves for the purée, 1 tsp (1 g) oregano, 1/2 tsp (2 g) cumin, and 1/2 cup (120 ml) of the soaking liquid or fresh water. Blend to a smooth purée. Strain the purée through a fine mesh sieve, pressing to extract as much sauce as possible; discard solids.
4. Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Pour in the strained chile purée and cook, stirring, 3–4 minutes to develop flavor and remove raw edge. If the purée is very thick, add 2–4 tbsp (30–60 ml) water to loosen.
5. When the pork is fork-tender, remove the onion, garlic, and bay leaves from the stock. Add the drained hominy and the chile purée to the pot with the pork. Simmer uncovered for 25–30 minutes to meld flavors; adjust salt to taste.
6. To serve, ladle pozole into bowls and offer garnishes of shredded cabbage, sliced radish, chopped onion, chopped oregano or cilantro, lime wedges, and tostadas or warm corn tortillas. Guests add garnishes to taste.